Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
Craisins and melted chocolate add interest to these high-fibre, chewy no-bake bars made with rolled oats, All-Bran and wheat germ. Almost 100% fat free thanks to a marshmallow fluff and low-fat condensed milk binder, they're a better for you version of the popular cereal bar!
I adapted this recipe from Tina's Cookings to make it vegan, and while I found it needed way more water than the original called for, the dough was a great base for bittersweet chocolate stars! Of course, if you can't find star-shaped dark chocolate (I think mine came from Sweden), chocolate discs or chunks (even broken up candy bars) work just as well.
I took the leftover Recipe #505761 from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Recipe #505759!
Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!
Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/chocolate-sweet-potato-frosting-dairy-free-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!
This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
These are made with cream cheese, oat flour and a hint of citric acid for extra tang, as well as crushed sour candy (don't be tempted to add more though - it melts and causes massive spread/sticking). They're tangy, chewy balls of goodness!
I made these lemon, blueberry, oat and white chocolate chip muffins for the Father's Day breakfast at school, boosting the "power" of them with some vanilla protein powder and low fat yogurt and adding a bit of childlike whimsy with Cheerios!
In the Summer, hot drinks drop from menus faster than a lit match from a firebug, and rich, sugary things aren't exactly bikini body fodder. But the good news is that you can still treat yourself to a rich, smooth mocha - this baby is not only great hot or iced, but tripled with 2 tbsp of almond butter added to it you can make a great popsicle, or churn it for ice cream!
You know "Magic Bars" and Hello Dollies, but you've never seen this combination before! These have a chocolate cookie base, spread with raspberry jam, topped with sliced banana, butterscotch chips, coconut, and bittersweet couverture discs, then drowned in sweetened condensed milk mixed with peanut butter and capped with chopped roasted peanuts! Can we say Heaven??
A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
You may know these tender, not too sweet cookies by their name Fig Newtons, but in reality the recipe is of Egyptian design. This version combines the traditional flavours of North Africa with the whole grain cookies of today.